Description

Mary Berry’s cherry scones are traditional English scones made with self-raising flour, butter, sugar, and milk, with chopped glacé cherries folded into the dough. Once baked, they turn soft and golden, ideal for serving with butter or clotted cream and a pot of tea.

Ingredients

225g self-raising flour – Gives the scones a light rise.
1 tsp baking powder – Adds extra lift.
50g butter (cold, cubed) – Creates a crumbly, soft texture.
25g caster sugar – For a mild sweetness.
100ml milk – Binds the dough and adds moisture.
1 egg (for brushing) – Gives a shiny golden top.
100g glacé cherries (halved and dried) – Brings sweetness and color.
Pinch of salt – Balances the flavor.

Instructions

Step 1: Preheat and prepare the baking tray

Preheat oven to 200°C (180°C fan) or 400°F.
Line a baking tray with parchment paper.

Step 2: Mix the dry ingredients

In a bowl, sift the self-raising flour, baking powder, and salt.
Rub the butter into the flour using your fingertips until it resembles fine breadcrumbs.

Step 3: Add sugar and cherries

Stir in the caster sugar and chopped glacé cherries.
Make sure the cherries are dry to avoid streaking the dough.

Step 4: Form the dough

Add most of the milk and mix gently with a knife or spatula.
Bring the mixture together into a soft dough, adding more milk as needed.

Step 5: Roll and cut the scones

Turn the dough onto a floured surface and knead lightly just to smooth.
Roll out to about 2 cm thickness and cut using a round cutter.

Step 6: Glaze and bake

Place the scones on the prepared tray.
Brush the tops with beaten egg (avoid letting it drip down the sides).
Bake for 12–15 minutes until well risen and golden.

Step 7: Cool and serve

Let cool slightly on a wire rack.
Serve warm with butter, clotted cream, or jam.